These were perfect for the holidays. Simple to prepare, but a little help from children goes a long way when rolling the large number of tiny dough balls. Perfect snack-size cookies!
Ingredients
200g flour
35g cocoa powder
1 tsp cinnamon
0.75 tsp baking soda
0.25 tsp salt
0.5 tsp ground ginger
0.25 tsp allspice
10 tbsp butter
75g brown sugar
1 tsp vanilla
0.25 cup molasses
sugar for coating
1 egg
filling:
110g semi-sweet chocolate
4 tbsp butter
1 tbsp molasses
Preparation
Sift together dry ingredients for the dough, except for the sugar.
Beat together sugar, softened butter, and vanilla, until fluffy.
Beat in the egg.
Stir in the dry ingredients until well-blended. Cover and refrigerate for two hours.
Preheat oven to 350F. Line a half-sheet pan with parchment paper.
Measure single teaspoon-sized balls and roll them into a perfect sphere. Roll in sugar and place onto baking sheet.
Bake for about 10 minutes, until just edges are set. Make an indentation in the center of each cookie.
Bake for another 5 minutes. Allow to cool on the pans.
Melt the chocolate with the diced butter, and stir together. Mix in the molasses. Pipe from a bag to fill the dip in each cookie.
Cool completely.
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